Spiced Cookies

Top 50 Most Delicious
Spiced Cookie Recipes
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Copyright © 2015
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Introduction
Spiced cookies are the best cookies! Wonderful warm full flavored cookies to dip in a
beverage of your choice, whether it be hot chocolate, coffee, or milk. This is perfect
way to enjoy any cookie but especially spiced cookies because of the extra flavors of
the spices, herbs and other delicious additions. Spiced cookies are especially loved
during the winter season though of course they are a great way to treat yourself all year
round.
This cookie cookbook, or cookiebook if you will, contains 50 varied cookie recipes of
which there are 20 vegan ones. And if you’re a bit experienced in the vegan kitchen you
can transform the other 30 easily as well. These are nicely categorized so you can take
your pick without having to search. If you’re not vegan, don’t be afraid to try some of
the vegan ones as well! They’re just as delicious.
With these cookies bursting with unique flavors you may never want to go back to eating
non-spiced cookies. So go ahead and pick a recipe that looks best to you and start
baking some spiced cookies!
Check out the author page for all of Julie Hatfield’s recipe books.
Like us on Facebook for more recipe books and freebies!

Contents
Non-Vegan Cookies
1. Rosemary and Thyme Shortbread
2. Orange Gingerbread Cookies
3. Croatian Honey Spice Cookies
4. Poppy Seed Ricotta Cookies
5. Chai Oatmeal Cookies
6. Peppermint Cookies with White Chocolate
7. Apple Oatmeal Cookies
8. Lemongrass and Sesame Biscuits
9. Thyme Cornmeal Cookies
10. Chocolate Chili Cookies
11. Cream Cheese Cookies
12. Spiced Biscuits
13. Spiced Nutty Cookies
14. Scandinavian Spice Cookies
15. Chinese Oatmeal Cookies
16. Honey Cookies
17. Zucchini Cinnamon Cookies
18. Banana Spice Biscuits
19. Rosemary Shortbread Cookies
20. Lemon Thyme Cookies
21. Spicy Peanut Butter Cookies
22. Cinnamon and Smoked Paprika Cookies
23. Gingerbread Cookies
24. Chili-Spiced Chocolate Cookies
25. Rosemary Polenta Cookies
26. Pine Nut Cookies
27. Rose Water Shortbread Cookies
28. Saffron Cookies
29. Basil Cookies
30. Mint Cookies
Vegan Cookies
31. Cardamom Tea Cookies
32. Chili Chocolate Cookies
33. Lavender Cookies
34. Sage Shortbread
35. Rosemary and Walnut Brownies
36. Rosemary and Pine Nut Cookies
37. Spicy Chocolate Cookies
38. Cinnamon Cocoa Cookies
39. Maple Cinnamon Cookies
40. Whole Wheat Cookies
41. Mexican Chili Cookies
42. Rosemary Sandwich Cookies
43. Simple Spice Cookies
44. Herb Cookies with Chives
45. Herbed Biscuits
46. Peppermint Cookies
47. Pumpkin Biscuits with Thyme and Sage
48. Carrot Sandwich Cookies
49. Cashew Cookies with Sage
50. Savory Herb and Sesame Shortbread
More Top 50 Recipe Books

Non-Vegan Cookies
Rosemary and Thyme Shortbread
You know how cheese matches nicely with some herbs such as thyme or rosemary?
Well, these cookies again prove the deliciousness of such combinations.
Yields: Makes 25-30 cookies
Ingredients:
¾ cup Grated Parmesan
½ cup Unsalted Butter, room temperature
1¼ cups All-Purpose Flour
1 tbsp Water
½ tsp Chopped Fresh Rosemary
½ tsp Chopped Fresh Thyme Leaves
½ tsp Freshly Ground Black Pepper
¼ tsp Kosher Salt
Method of preparation:
1. Cream the butter on medium-low until fluffy.
2. Mix in the salt, parmesan, herbs, pepper and flour and mix until blended.
Pour in the water.
3. Wrap the dough with plastic wrap and keep in the fridge for at least half an
hour.
4. Preheat the oven at 350F.
5. Roll out the dough until ½-inch thick and cut it into crackers.
6. Bake for 20-30 minutes.
7. Serve warm or leave to cool.
Orange Gingerbread Cookies
These ginger and orange-flavored cookies, rich in spices and topped with the sugary
icing will definitely remind you of Christmas.
Yields: Makes about 12-18 cookies
Ingredients:
For the cookies:
1 3/4 cups Flour
1/3 cup Mild Molasses
1/2 cup Light Brown Sugar
1/4 cup Unsalted Butter, softened
1 large Egg
1/8 tsp Sea Salt
1/8 tsp Ground Cloves
1/2 tsp Freshly Grated Nutmeg
1/2 tsp Ground Cinnamon
1/2 tsp Baking Soda
1 1/4 tsp Ground Ginger
Zest of 1 Orange
For the icing:

1 cups Icing Sugar
1/8 tsp Cream of Tartar
1 tsp Powdered Egg Whites
1 tsp Water
To prepare the cookies:
1. Whisk together the flour, baking soda, ginger, nutmeg, cinnamon, salt and
cloves.
2. In another bowl, cream the butter and brown sugar with an electric mixer.
Add the egg and mix until blended. Add the orange zest and molasses and
mix until smooth.
3. Slowly add the dry ingredient mixture and mix on low speed until the dough
has become sticky and stiff.
4. Roll the dough into a 1-inch thick log. Wrap with a piece of cling film and
place in the fridge for 2 hours.
6. Line two baking sheets with parchment paper.
7. Place the dough onto a floured surface and roll it out until you get the desired
thickness. Cut the dough into the shapes you like.
8. Bake for about 10-15 minutes.
9. Leave the cookies to cool completely.
To prepare the icing:

10. Mix the sugar, cream of tartar, water and powdered egg whites on low
speed. Increase to medium and if needed, add some more water. Mix for
about 5 minutes, until the icing becomes glossy and thick.
11. When the cookies have cooled completely, cover them with the icing.
Croatian Honey Spice Cookies
Super sweet, spiced with ginger, nutmeg, cloves and cinnamon, and topped with
walnuts, these Croatian honey cookies will leave you speechless.
Yields: Makes about 20 cookies
Ingredients:
1 cup Butter
¾ cup Honey
1 cup Demerara Sugar
2 ¾ cups Cake Flour
¾ cup Whole Wheat Flour
2 ½ cups All-Purpose Flour
3 Eggs
10-12 Whole Walnut Kernels, divided into quarters
½ tsp Powdered Ginger
½ tsp Ground Nutmeg
½ tsp Ground Cloves
2 tsp Ground Cinnamon
1 tsp Baking Soda
1. Add the honey, butter and sugar in a saucepan and melt over low heat. Leave
to cool for 10 minutes.
2. In a large bowl, combine the cake flour, whole wheat flour, all-purpose
flour, the spices and baking soda.
3. Whisk the eggs, and add them to the butter and honey mixture. Stir in the
flour mixture and mix until the dough becomes smooth. Cover with foil and
keep in a cool place for 1-2 days.
4. Roll the dough into logs about ½-inch in diameter. Slice the logs into smaller
pieces and shape them into balls.
5. Place the balls on a baking tray lined with parchment paper.
6. Insert a quarter of a walnut kernel into each cookie.
7. Bake the cookies at 370F for 10-15 minutes.
8. Leave to cool before serving.
Poppy Seed Ricotta Cookies
Coated with sugary and orange-scented glaze, these ricotta cookies, infused with the
aromas of vanilla and cardamom, are heavenly delicious.
Yields: Makes 36 cookies
Ingredients:
For the cookies:
1½ cups Sugar
2½ cups All-Purpose Flour
½ cup Unsalted Butter, softened to room temperature
1 2/3 cups Whole-Milk Ricotta Cheese
2 Eggs
2 tbsps Freshly Squeezed Orange Juice
2 tbsps Poppy Seeds
1 tsp Vanilla Extract
½ tsp Ground Cardamom
½ tsp Salt
1 tsp Baking Powder
Zest from 2 Oranges
For the glaze:

1½ cups Powdered Sugar
Zest from 1 Orange
3 tbsps Freshly Squeezed Orange Juice
1. Preheat the oven at 350F. Line two baking trays with parchment paper and
set aside.
2. Add the sugar and orange zest in a large bowl. Use your fingertips to moisten
the sugar so that it becomes fragrant.
3. Add the butter and cream until fluffy. Add one egg at a time and beat until
well-blended. Mix in the ricotta cheese, vanilla and orange juice.
4. In another bowl mix together all the dry ingredients and add them slowly to
the butter and ricotta mixture.
5. Use this mixture to form cookies. Use 2 tablespoons of the dough for one
cookie. Place the cookies on the prepared baking trays.
6. Bake in the preheated oven for about 15-20 minutes.
To prepare the glaze:

8. Whisk together the powdered sugar, orange zest and juice. Pour about 1
teaspoon of the glaze over each cookie. Leave the glaze to firm up before
serving.
Chai Oatmeal Cookies
These chai cookies will warm you on a cold winter night. They are crunchy, spicy,
warming and bursting with flavors and aromas.
Ingredients:
2 1/2 cups Old-Fashioned Rolled Oats
1 cup White Sugar
1 cup All-Purpose Flour
1 large Egg
1 3/4 sticks Butter, softened
1/3 tsp Sea Salt
1/2 tsp Baking Soda
3/4 tsp Baking Powder
For the Chai Mix:

3/4 tsp Cinnamon Powder,
1/2 tsp Cardamom Powder,
1/4 tsp Ginger Powder,
1/8 tsp Clove Powder,
1/8 tsp Nutmeg Powder
To prepare the Chia Mix:

2. Whisk together all the spices. Set aside.
3. Mix together the flour, sea salt, baking soda, baking powder, and the chia
mix.
4. Use an electric mixer to cream the butter, white and brown sugar. Add the
vanilla and egg and beat until blended.
5. Slowly add the flour and spice mixture to the butter and egg cream. Mix well
until the mixture becomes smooth. Finally, mix in the oats.
6. Use the dough to form balls using a 2-tablespoon measure. Place the balls on
baking trays lined with parchment paper. With your fingers, press lightly the
balls to flatten them a bit.
Peppermint Cookies with White Chocolate
Lots of white chocolate and a perfect amount of mint make these cookies hard to resist.
The only bad thing about these cookies is the fact that you will eat them all by yourself.
Ingredients:
2 cups All-Purpose Flour
1 cup White Sugar
1 cup White Chocolate Chips
⅓ cup Andes Peppermint Crunch
1 large Egg
1 stick Unsalted Butter, softened to room temperature
2 tbsps Finely Chopped Peppermint
2 ½ tsps Vanilla Extract
¼ tsp Sea Salt
1 tsp Baking Soda
2 tsps Cornstarch
1. Mix the flour, baking soda, cornstarch and sea salt. Set aside.
2. Use an electric mixer to cream the butter and sugar. Add the vanilla extract
and egg mixing on low.
3. Gradually add the flour mixture and mix on low until nicely combined.
4. Cover the bowl and place in the fridge for half an hour.
5. Preheat the oven at 350F. Line a baking tray with a piece of parchment
paper.
6. Form little balls form the dough and place them on the prepared baking tray.
7. Bake in the preheated oven for about 10 minutes.
8. Leave the cookies to cool for about 5 minutes before serving.
Apple Oatmeal Cookies
Imagine this – cookies with crispy edges and moist centers filled with tangy apples,
savory cheese and just a touch of sweet brown sugar.
Ingredients:
1 Egg
2/3 cup Extra-Virgin Olive Oil
1 medium-sized Apple, peeled, cored, grated
1 cup Finely Chopped Gouda Cheese
1/2 cup Golden Raisins
1 1/2 cups Old-Fashioned Oats
1/4 cup Brown Sugar
3/4 cup Flour
1 tbsp Dark Rum
1/2 tsp Salt
1 tsp Powdered Ginger
2. Whisk together the egg and olive oil. Add the rum and mix until blended. Set
aside.
3. In a large mixing bowl, combine the flour, ginger, brown sugar, oats, salt,
raisins and baking powder.
4. Add the grated apple into the flour mixture along with the chopped Gouda.
5. Pour in the rum and oil mixture and mix well.
6. Use a tablespoon to drop the cookies on an ungreased baking tray.
8. Leave to cool completely before serving.
Lemongrass and Sesame Biscuits
A subtle sweetness of these cookies is contrasted by a nutty layer of lightly toasted
sesame seeds sealed to the cookies with some caramelized sugar.
Yields: Makes 38 small cookies
Ingredients:
¼ cup Granulated Sugar
¼ cup Sesame Seeds, toasted
1½ cups Plain All-Purpose Flour, sifted
2/3 cup Grated Palm Sugar
125g Unsalted Butter, softened
2 Egg Yolks
4-inch stick Fresh Lemongrass, finely sliced
2-3 tbsp Water
½ tsp Ground Cinnamon
1 tsp Ground Ginger
A pinch of Ground Clove
A pinch of Ground Nutmeg
1. Use an electric mixer to cream the sugar and butter. Add the egg yolks and
the spices and mix until smooth.
2. Add the lemongrass and the flour. Transfer the mixture onto a floured surface
and knead until smooth.
3. Roll the dough into a ball and keep in the fridge for half an hour.
4. Preheat the oven at 320F. Line a baking tray with a piece of parchment
paper.
5. Roll out the dough and cut out cookies using the molds you like.
6. Bake in the preheated oven for 10-15 minutes.
7. Leave the cookies to cool.
8. In the meantime, add the sugar and water in a small saucepan and cook until
the sugar has become brown.
9. Brush the cookies with this syrup. Sprinkle the cookies with the toasted
sesame seeds. Leave the cookies to cool.
10. Coat the cookies with the remaining sugar syrup and leave to set before
serving.
Thyme Cornmeal Cookies
Try these savory and sweet cookies, studded with some dried currants and fresh thyme,
which will pair nicely with your morning coffee.
Ingredients:
2 large Eggs
3/4 cup Dried Currants
1 1/4 cups Sugar
1 cup Stone-Ground Yellow Cornmeal
1 3/4 cups All-Purpose Flour
1 cup Unsalted Butter, softened
1 tbsp + 1/2 tsp Finely Chopped Fresh Thyme
1/2 tsp Salt
1 tsp Baking Soda
2. Prepare two baking sheets by lining them with parchment paper.
3. In a medium bowl, combine the flour, cornmeal, baking soda, and salt.
4. Cream the butter and sugar with a hand mixer until fluffy. Add the eggs, one
at a time. Mix in the flour mixture and mix on low. Add the thyme and
currants.
5. Use a tablespoon to form cookies from the batter.
6. Bake in the preheated oven for about 10 minutes, or until golden.
7. Leave the cookies to cool before serving.
Chocolate Chili Cookies
Crunchy and chewy at the same time, salty, sweet and spicy but most importantly, they
are deliciously flooded with chocolate.
Ingredients:
1 1/2 cups Pastry Flour
3/4-1 cup Dark Chocolate Chips
3/4 cup Unsalted Butter, room temperature
3/4 cup Granulated Sugar
1 cup Brown Sugar
1 cup Dutch-Process Cocoa Powder
2 Eggs
2 oz Chipotle Chili Chocolate
2 tsp Pure Vanilla Extract
1 tsp Cayenne Powder
3/4 tsp Baking Soda
1 1/2-2 tsp Flaky Sea Salt or Kosher
2. Mix together the pastry flour, cocoa powder, sea salt, baking powder, baking
soda, and cayenne pepper.
3. With a stand mixer, cream the butter until fluffy. Add the granulated and
brown sugar and mix again until fluffy.
4. Mix in the vanilla and add one egg at a time and mix until well blended.
5. Add half of the flour, mix well, and add the rest of the flour. Stir in the
chocolate and mix until well incorporated. The batter should be really thick
at this point.
6. Use the batter to form little balls, flatten them a bit with your palm, and place
the cookies on greased baking sheets.
8. Leave to cool a bit before serving.
Cream Cheese Cookies
These are so perfect on those cold winter nights when you are laid back in your cozy
chair, drinking your tea and enjoying these spiced cream cheese cookies.
Ingredients:
1 cup Cream Cheese, softened
2 cups Flour
2 cups Sugar
1 cup Butter, softened
1 tsp Vanilla
3⁄4 tsp Cinnamon
1⁄4 tsp Ginger
1⁄4 tsp Clove
1⁄4 tsp Nutmeg
11⁄2 tsps Baking Powder
1. Preheat the oven at 350F. Grease baking sheets.
2. Mix together the flour, nutmeg, baking powder, ginger, ground cloves and
cinnamon.
3. In another bowl, blend the butter and cream cheese. Stir in the vanilla and
sugar.
4. Gradually add the flour and spice mixture and mix well.
5. Make cookies from the dough and place them on the baking sheets.
7. Serve warm or leave to cool a bit before serving.
Spiced Biscuits
Watch out when these spiced cookies come out of your oven, as they will intoxicate you
with their aromas. They will disappear in just a few minutes.
Ingredients:
2 Egg Yolks
1⁄2 cup Powdered Sugar
2 cups Flour
1 cup Butter, softened
4 tsps Vanilla
1⁄2 tsp Salt
1⁄2 tsp Ground Cloves
1⁄2 tsp Ground Ginger
1 tsp Ground Nutmeg
11⁄2 tsps Ground Allspice
11⁄2 tsps Ground Cardamom
Granulated or Coconut Sugar, for coating
1. Preheat the oven to 350F.
2. In a large bowl, combine the powdered sugar, and butter using a hand mixer.
Mix in the remaining ingredients.
3. Use a tablespoon to form cookies from the dough. Drop little balls on
ungreased baking sheets.
4. Bake the cookies in the preheated oven for about 10-15 minutes.
5. While the cookies are still warm, coat them with some granulated or coconut
sugar. Leave the cookies to cool for about 5 minutes.
6. Coat the cookies again before serving.
Spiced Nutty Cookies
You should not miss on these nutty cookies. They are paper thin, nicely sweet, with a
chocolate flavor perfectly balanced with the spicy kick.
Ingredients:
1⁄2 cup Ground Pecans
1⁄3 cup Flour
1⁄2 cup Butter
1 Egg
1oz Unsweetened Chocolate, broken in pieces
2/3 cup Sugar
2 tsps Vanilla
1⁄4 tsp Black Pepper
1⁄2 tsp Cinnamon
1⁄2 tsp Ginger
2. Melt the butter in a 4-quart saucepan over medium heat.
3. Add the ginger, chocolate, black pepper and cinnamon. Remove the
saucepan from the heat and mix until the chocolate has melted.
4. Add the vanilla, sugar and eggs and mix until the mixture has become
smooth.
5. Mix in the flour and blend well.
6. Pour the mixture into a jelly roll pan (approx. 10x15 inches). Do not grease
the pan. Spread the mixture evenly.
7. Scatter the pecans evenly over the mixture.
9. Leave to cool for about 20 minutes.
10. Cut or break into equal pieces and serve.
Scandinavian Spice Cookies
These Scandinavian cookies are both crumbly and soft. They have just a proper amount
of cinnamon and ground cloves to make them super tasty.
Ingredients:
2 Eggs, beaten
4 cups Flour
1⁄2 cup Molasses
2 cups Sugar
3⁄4 cup Butter, softened
1⁄2 teaspoon Salt
1 tbsp Ground Ginger
2 tsps Baking Soda
11⁄2 tsps Ground Cloves
11⁄2 tsps Ground Cinnamon
1. Preheat the oven at 350F. Lightly grease baking sheets.
2. Blend well the sugar and butter. Stir in the molasses and eggs and mix until
the mixture has become creamy.
3. In another bowl, combine the dry ingredients. Gradually add this mixture to
the creamy butter and egg mixture.
4. Use the dough to form little balls (use a teaspoon as measure). Coat the balls
with some granulated sugar.
5. Bake the cookies for about 10 minutes.
6. Serve warm or leave to cool a bit.
Chinese Oatmeal Cookies
Aromatic Chinese seasonings make a nice twist to these cinnamon-scented sweet
cookies. Rolled oats and coarsely chopped almonds give them a new layer of texture.
Ingredients:
2 large Eggs
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Unsalted Butter
1 cup Coarsely Ground Almonds
11⁄2 cups All-Purpose Flour
2 cups Quick-Cooking Rolled Oats
21⁄2 tsps Vanilla Extract
1⁄2 tsp Salt
1 tsp Baking Powder
11⁄2 tsps Chinese Five-Spice Powder
1. Preheat your oven at 350F.
2. Grease baking trays.
3. In a large-sized mixing bowl, combine the flour, oats, cinnamon, salt,
Chinese spice powder and baking powder.
4. In another bowl, blend the granulated and brown sugar with the butter. Use a
hand mixer to mix the ingredients until creamy. Mix in the vanilla and eggs.
5. Stir in the flour mixture into the butter mixture.
6. Use a tablespoon-measure to drop the cookies onto the prepared baking
trays.
Honey Cookies
With some honey, ground ginger cinnamon and cloves, a simple and plain mixture is
turned into a flavorful dough to make these honey cookies.
Ingredients:
1 Egg
3⁄4 cup Butter
1 cup Brown Sugar
21⁄4 cups Flour
1⁄4 cup Honey
1⁄2 tsp Ground Cinnamon
11⁄2 tsps Baking Soda
1 tsp Ground Ginger
1⁄2 tsp Salt
White Sugar
2. Lightly grease baking sheets.
3. Blend together the butter and brown sugar. Stir in the honey and mix in the
egg.
4. In another bowl, combine the flour, salt and spices. Add this mixture to the
butter and honey mixture in another bowl.
5. Make little balls from this mixture. Dip the balls in some white sugar and
place them on the baking sheets.
7. Serve warm or leave the balls to cool before serving.
Zucchini Cinnamon Cookies
Vegetables in cookies? Yeah, it is possible and by the way, the cookies taste like little
bites of heaven. They are studded with raisins, walnuts, and you will sense just a hint of
orange, cinnamon, nutmeg and cloves.
Ingredients:
1 Egg
1⁄2 cup Raisins
1⁄2 cup Chopped Walnuts
1 1⁄2 cups Grated Zucchini
1⁄4 cup Milk
1 3⁄4 cups All-Purpose Flour
1 cup Brown Sugar
1⁄2 cup Butter
1 tsp Grated Orange Rind
1⁄4 tsp Ground Nutmeg
1⁄2 tsp Salt
3⁄4 tsp Ground Cinnamon
2 tsps Baking Powder
2. Combine the brown sugar and butter until creamy. Stir in the egg and
combine well.
3. In another bowl, mix together all the dry ingredients. Gradually add this
mixture along with the milk to the butter mixture.
4. Add the nuts, grated zucchini, orange peel and raisins and mix well.
5. Lightly grease baking trays.
6. Drop the cookies onto the trays using a teaspoon as measure.
Banana Spice Biscuits
These banana cookies are permeated with the aromas of cinnamon and ground cloves,
and packed with sweet raisins.
Ingredients:
2 large Eggs
1⁄2 cup Raisins
2 cups Flour
1 cup Mashed Bananas
1 cup Brown Sugar, packed
1⁄2 cup Shortening
1⁄4 tsp Salt
1⁄4 tsp Baking Soda
1⁄2 tsp Cinnamon
2 tsps Baking Powder
1. Combine the brown sugar and shortening in a large bowl. Stir in the eggs
along with the mashed bananas. Mix well until blended.
2. In a separate bowl, mix together the flour, salt, ground cloves, baking soda,
cinnamon and baking powder. Add this mixture to the banana mixture in
another bowl and blend.
3. Add the raisins and stir until combined.
4. Keep in the fridge until the dough firms up a bit.
6. Use a teaspoon to form little cookies by dropping the dough onto lightly
greased baking trays.
Rosemary Shortbread Cookies
You need just a few basic ingredients to prepare these cookies. Finely chopped fresh
rosemary adds them a completely new dimension of flavor.
Ingredients:
3 cups Flour, divided
1 cup Very Fine Granulated Sugar
1 cup Butter
3 to 4 heaping tbsps Finely Chopped Fresh Rosemary
1. Preheat your oven to 275F.
2. In a large bowl, beat the sugar and butter until creamy. Stir in 2 ½ cups of
flour.
3. Flour your working surface with the remaining flour.
4. Knead the dough, adding in the rosemary.
5. Roll out the dough until ¼-inch thick. Use a cookie-cutter to cut the dough
into shapes.
6. Place the cookies on ungreased baking tray.
7. Bake for about 45-50 minutes.
8. Leave the cookies to cool.
Lemon Thyme Cookies
These are prepared in no time. Just beat the butter and sugar, add the flour and thyme,
and in a few minutes, the cookies will come out of the oven. Simple, right?
Yields: Makes about 36-40 cookies
Ingredients:
1 1/3 cups Flour
1/4 cup Sugar
1/2 cup Butter
2 tbsps Freshly Snipped Lemon Thyme
2. Cream the butter and sugar. Stir in the lemon thyme and flour.
3. Roll out the dough to ¼-inch thickness.
4. Spread the cookies on ungreased baking trays.
5. Bake for about 10 minutes. Leave the cookies to cool on racks before
serving.
Spicy Peanut Butter Cookies
These crunchy cookies are bursting with peanut flavors and just a hint of cayenne and
coriander. Some lemon zest adds a refreshing note to these spicy cookies.
Ingredients:
1 Egg
1 cup Chunky Peanut Butter
1 1/4 cups Flour
1/2 cup Butter, at room temperature
1/2 tbsp Vanilla
3/4 tbsp Baking Soda
1/2 tbsp Baking Powder
1/4 tbsp Salt
1/2 tbsp Ground Coriander
1/4 tsp Cayenne
Zest of 1 Lemon
1/2 cup Roasted Unsalted Peanuts, chopped for garnish
1. In a medium bowl, combine the flour, baking soda, baking powder and all
the spices.
2. In another, large bowl, cream the butter, granulated and brown sugar, lemon
zest and salt. Add the vanilla and peanut butter and mix until the mixture has
become smooth.
3. Mix in the egg along with the flour and spice mixture. Mix well until the
ingredients are well-blended.
4. Divide the dough into 1-inch balls. Place the balls in the fridge to firm up.
6. Place the cookies on greased baking trays. Flatten the cookies a bit, sprinkle
with some chopped peanuts and press gently to seal the peanuts.
7. Bake for about 10 minutes.
8. Let the cookies cool before serving.
Cinnamon and Smoked Paprika Cookies
Smoked paprika is what makes these cookies really unique in flavor. It matches nicely
with some cinnamon and chocolate flavors.
Ingredients:
1 Egg
1/2 cup Dark Chocolate Chips
1 1/2 cups Flour
1/4 cup + 1 tbsp Olive Oil
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 tsp Smoked Spanish Paprika
1 tsp Saigon Cinnamon
1/2 tsp Baking Soda
1/4 tsp Salt
2. Use an electric mixer to combine the oil and white and brown sugar.
3. In another bowl, mix together the flour, salt, baking soda, paprika and
cinnamon. Add this mixture to the sugar mixture and blend well. Stir in the
chocolate chips.
4. Roll the dough into balls and place them on a greased baking tray.
6. When done, let the cookies cool a bit before you serve them.
Gingerbread Cookies
The flavor of ginger is accompanied with the aromas of ground cloves, cinnamon and
black pepper. These soft cookies are decorated with a layer of large grain sugar.
Ingredients:
2/3 cup Organic Unsulfured Molasses
2/3 cup Dark Natural Cane Sugar
4 cups White Whole Wheat Flour
3 large Eggs
2/3 cup Unsalted Butter, room temperature
1 tbsp Ground Cinnamon
1/2 tsp Finely Ground Black Pepper
1 tsp Ground Cloves
4 tsps Ground Ginger
1 tsp Salt
3/4 tsp Baking Soda
Large Grain Sugar, for decoration
1. Combine the flour, salt, baking soda and spices.
2. In another, large bowl beat the butter with an electric mixer. Mix in the sugar
and add eggs, one at a time. Add the molasses and half of the flour mixture.
Mix on low speed until the ingredients are well-incorporated. Mix in the
remaining flour mixture and blend well.
3. Divide the dough into two equal portions, wrap them with plastic wrap and
keep in the fridge for 1-2 hours.
5. Roll out the dough and use a cookie-cutter to cut out the shapes. Place the
cookies on baking trays lined with parchment paper.
6. Sprinkle the cookies with some sugar and bake for about 10 minutes.
7. Leave the cookies on wire racks to cool.
Chili-Spiced Chocolate Cookies
These bittersweet chocolate cookies are spiced up with the combination of cinnamon,
cayenne, and chili. Plus, they are really soft, moist and puffy on the inside.
Ingredients:
6 oz Dark Bittersweet Chocolate, cut into small pieces
3 large Eggs, egg whites and yolks separated
1/3 cup + 1 tbsp Granulated White Sugar
1/3 cup Unsalted Butter, cut into pieces
1/8 tsp Cayenne Powder
1/2 tsp Ground Cinnamon and
1/2 tsp Ancho Chili Powder
1 tsp Instant Coffee Granules
2. Butter a muffin tin and set aside.
3. Place the chocolate and butter in a saucepan and melt over low heat. Set
aside to cool a bit.
4. Beat the egg yolks with 1/3 cup of sugar. Add the instant coffee, vanilla,
melted chocolate and spices.
5. In another bowl, whip the egg whites with an electric mixer. Add the
remaining 1 tablespoon of sugar and mix again. Add the whipped egg whites
to the chocolate mixture and mix gently until well-blended.
6. Pour the mixture into the prepared muffin tin.
8. Leave to cool a bit. Slice into cookies and serve.
Rosemary Polenta Cookies
These little cutes are puffy, rosemary-flavored and refreshing because of the lemon zest.
A sweet lemony glaze gives another final refreshing kick.
Ingredients:
¾ cup Granulated Sugar
¼ cup Pine Nuts, plus extra for garnish
¾ cup Coarse Ground Cornmeal
2 Eggs, at room temperature
1 tbsp Freshly Grated Lemon Zest
2/3 cup Coconut Oil
¾ tsp Fine Sea Salt
1 ½ tsps Baking Powder
2 tsps Finely Chopped Fresh Rosemary, plus a few sprigs for garnish
¼ tsp Lemon Extract
For the Glaze:

1 cup Powdered Sugar
2 tsps Fresh Lemon Juice
2 tbsps Heavy Cream
1. Mix together the cornmeal, flour, baking powder, rosemary and salt. Set
aside.
2. Use an electric mixer to combine the sugar and coconut oil. Add the lemon
zest, lemon extract and eggs and mix until blended.
3. Gradually add the flour mixture and mix on low speed. Cover and keep in
the fridge for 1-2 hours.
5. Form balls from the dough and place them on greased baking trays.
To prepare the glaze:

8. Blend the ingredients in a small bowl.
9. Drizzle the cookies with the glaze and garnish with some pine nuts and
rosemary sprigs.
Pine Nut Cookies
These ones are chewy on the inside and a bit crumbly on the outside. They are
irresistibly rich in nutty and ginger flavors.
Ingredients:
1 large Egg, lightly beaten
1 cup + 2 tbsps Granulated Sugar
2¼ cup All-Purpose Flour, divided
¼ cup Pine Nuts, toasted, plus more for topping cookies
2/3 cup Coconut Oil
2 tbsps Turbinado Sugar, for sprinkling
3 tbsp Heavy Cream
2 tbsps Extra-Virgin Olive Oil
½ tsp Ground Ginger
1 tsp Baking Soda
4 tsps Coarsely Chopped Fresh Rosemary
A pinch of Kosher Salt
2. Line baking trays with parchment paper.
3. Process the rosemary with a food processor until finely minced. Mix in the
pine nuts and process until ground. Transfer this mixture to a 4-quart mixing
bowl. Set aside.
4. In another bowl, mix together 2 cups of flour, salt, ginger and baking soda.
5. Combine the sugar and coconut oil with an electric mixer, whisking on high
speed. Add the oil and then gradually add the flour mixture, mixing on low
speed.
6. Add the egg mixture and ¼ cup of flour and whisk gently with a wooden
spoon.
7. Form little balls, flatten them lightly and place on the prepared baking trays.
Sprinkle the cookies with the sugar and pine nuts.
8. Bake the cookies for 15-20 minutes.
9. Leave to cool completely before serving.
Rose Water Shortbread Cookies
These cardamom-flavored cookies have a really nice texture because of the rice flour,
creamy coconut oil and eggs. You can sprinkle them with some poppy seeds for
additional flavors.
Ingredients:
¾ cup Powdered Sugar
½ cup Coconut Oil
1 ½ cups White Rice Flour, plus more for rolling
1 large Egg
1 tsp Poppy Seeds
1 tsp Rose Water
1. Combine the flour and cardamom and set aside.
2. Use an electric mixer to mix the coconut oil and sugar. Add the rose water
and egg and mix until well-blended.
3. Add the flour and mix on low speed. Cover the bowl, or wrap the dough in
plastic wrap and keep in the fridge for about 6 hours.
5. Line baking trays with parchment paper.
6. Roll the dough into little balls. Flatten the balls slightly and sprinkle them
with some poppy seeds.
8. Let the cookies cool before serving.
Saffron Cookies
Their fine texture will remind you of some wafers while only a hint of saffron is enough
to give these cookies an elegant note.
Ingredients:
1/2 cup Extra-Virgin Olive Oil
3/4 cup Sugar
2 Eggs
2 tbsps Orange Juice
2 tsps Grated or Finely Minced Orange Zest
1/8 tsp Crumbled Saffron Threads
A pinch of Salt
2. Place the saffron threads in a medium bowl and soaked them in 1 tablespoon
of boiling water. Leave for a few minutes.
3. In a large bowl, mix the flour, salt and baking powder.
4. Add the olive oil and sugar to the saffron and whisk gently. Whisk in the
eggs and orange juice.
5. Gradually pour this mixture into the flour mixture and stir until blended.
6. Use a 2-teaspoon measure to form cookies and drop them on ungreased
baking trays.
Basil Cookies
The combination of a bit of lemon zest and some lemon and orange juice brightens up
these sweet cookies whereas fresh basil leaves provide them with some unique aromas.
Ingredients:
1 cup Basil Leaves, finely chopped
½ cup Coconut Oil
¾ cup Sugar
1 Egg
2 tbsps Lemon Juice
1 tsp Baking Powder
Zest of 1 Lemon
A pinch of Salt
1. Add the basil leaves to a blender along with the lemon juice and process
until well-blended. Transfer into a bowl, add the egg and whisk.
2. In another bowl, combine the flour, salt and baking powder.
3. In a separate bowl, whisk together the coconut oil, lemon zest and sugar. Stir
in the basil mixture and then the flour mixture.
4. Wrap the dough with plastic wrap and place in the fridge for 1-2 hours.
5. Line a baking tray with a piece of parchment paper.
6. Form balls from the dough and place them on the prepared baking tray. Place
in the fridge for 7-10 minutes.
8. Bake in the oven for about 15 minutes.
9. Serve warm or leave to cool completely.
Mint Cookies
This is another recipe for mint cookies with a chocolate flavor, soft texture because of
eggs and creamy coconut oil, and the refreshing aromas of mint and vanilla.
Ingredients:
1/3 cup Chopped Layered Chocolate Mints
¾ cups All-Purpose Flour
½ cup Sugar
1 Egg
¼ Baking Powder
3 tbsps Coconut Oil
2 tsps Finely Chopped Spearmint
A pinch of Salt
Powdered Sugar, for rolling
1. Melt the chocolate in a saucepan over low heat. When melted, leave to cool
for 5 minutes.
2. Use an electric mixer to beat the coconut oil for half a second. Add the
baking powder, sugar and salt and mix until well-combined.
3. Add the egg, melted chocolate, vanilla, and chopped mint and mix well.
Finally, stir in the flour, cover the bowl and keep in the fridge for 3 hours.
5. Use the dough to form 18 balls. Roll the balls into the powdered sugar and
placed on a lined baking sheet.
Vegan Cookies
Cardamom Tea Cookies
These are so delicious and so fun to make with your children around. They are perfect
for Christmas but you may enjoy them any time of year.
Ingredients:
1 1/2 cups Finely Chopped Walnuts,
1/4 pound Coconut Oil
3 tbsps Sugar
2 1/2 tsps Rose Water
1/2 tsp Vanilla Extract
3/4 tsp Cardamom
1. Preheat the oven at 300F. Line a baking sheet with a piece of parchment
paper.
2. Mix together the flour, sugar, walnuts and cardamom. Stir in the coconut oil,
rose water and vanilla extract. Use your hands to mix the ingredients.
3. Form little balls from the mixture and place them on the baking sheet.
5. When done, leave the cookies to cool a bit and then coat them with some
sugar. Leave the cookies to cool completely. Coat them with sugar once
again before serving.
Chili Chocolate Cookies
Amazingly delicious cookies, spiced with some cayenne pepper and chili chocolate.
Vanilla extract and coconut oil make a nice balance to this spicy chocolate mixture.
Ingredients:
1/3 cup Chopped Spiced Chili Dark Chocolate
1/6 cup Cacao Powder
1/6 cup Special Dark Cocoa Powder
2 1/2 cups Black Beans, drained, rinsed
1/3 cup Blue Agave Nectar
2 tbsps Chia Seeds
2 tbsps Coconut Oil
1/4 tsp Cayenne Pepper
1/4 tsp Sea Salt, plus more for sprinkling
2. In a small bowl, combine the vanilla extract, blue agave nectar and chia
seeds.
3. Use a food processor to blend the beans, salt, coconut oil and cayenne. Mix
in the chia and agave mixture.
4. Transfer the mixture to a large bowl and add the chocolate.
5. Use a spoon to form the cookies and drop them onto a baking tray lined with
parchment paper.
6. Sprinkle the cookies with some salt.
Lavender Cookies
These lemon-flavored cookies with the nice and soothing aromas of lavender blossoms
are so unbelievable delicious that you would like to share them with someone really
special to you.
Ingredients:
1/3 cup Sugar
1/2 cup Coconut Oil, softened
1/2 tsp Salt
1 tsp Finely Grated Lemon Zest
1 tsp Dried Lavender Blossoms, chopped
1. Combine the sugar, grated lemon zest and lavender. Add the coconut oil and
use an electric mixer to blend the ingredients. Mix in the salt and flour.
2. Place the dough in the fridge for about 20 minutes.
3. Roll the dough into a log and return it to the fridge for 45-60 minutes.
4. Cut the dough log into ¼-inch thick slices and place them on ungreased
cookie sheets. Freeze the cookies for about 5-10 minutes.
7. Cool completely before serving.
Sage Shortbread
So simple and yet so tasty! These sage cookies are easy to make and you need just a few
basic ingredients but the flavors are really nicely paired together.
Ingredients:
1 cup Coconut Oil
1/2 cup Powdered Sugar
1 tsp Coarse Kosher Salt
2 tbsps Thinly Sliced Fresh Sage Leaves
1. Use a food processor to combine the flour, powdered sugar, kosher salt and
sage leaves. Add the coconut oil and blend well.
2. Divide the dough into two equal portions and roll them into logs.
3. Place the logs in the fridge for about half an hour.
5. Slice the logs into ½-inch thick cookies and place them on lightly greased
baking trays.
6. Bake in the oven for 15-25 minutes, or until the cookies have become
golden.
Rosemary and Walnut Brownies
These brownies are prepared in just a few minutes. They are sweet, nutty-flavored,
crunchy because of toasted walnuts, and infused with the aroma of rosemary.
Ingredients:
1 cup Coconut Oil
2 cups Flour
1/4 cup Confectioner Sugar
1 cup Toasted and Chopped Walnuts
1/2 tsp Salt
1 tbsp Minced Rosemary
1. Use an electric mixer to combine the flour, confectioner and granulated
sugar, salt, rosemary and walnuts. Gradually add the coconut oil and mix on
medium-low speed. If needed, add just a little water.
2. Shape the dough into two logs, wrap them with plastic wrap and freeze for
half an hour.
3. Preheat the oven at 350F. Line baking trays with parchment paper.
4. Slice the logs into cookies and place them on the prepared baking trays.
5. Bake the cookies for about 15 minutes.
6. Leave them to cool for 5-10 minutes before serving.
Rosemary and Pine Nut Cookies
They smell dazzling when they come out of the oven. Toasted pine nuts, fresh rosemary,
and lemon zest give a really unique taste to these sweet crackers.
Yields: Makes about 24 small cookies
Ingredients:
2/3 cup Sugar
1 cup Coconut Oil
2 cups White Whole-Wheat Flour
2/3 cup Pine Nuts, toasted and loosely chopped
1 1/4 tsps Fresh Rosemary, finely chopped
1 tsp Fine-Grain Sea Salt
Zest of 1 Lemon
1. Mix together the flour and salt.
2. In another bowl, combine the coconut oil with the lemon zest and sugar.
3. Gradually add the flour mixture and mix until blended. Stir in the rosemary
and pine nuts.
4. Transfer the dough onto a floured surface and knead to form it into a ball.
Roll it out, wrap with plastic wrap and keep in the fridge for 15-20 minutes.
6. Roll out the dough again so that it is ¼-inch thick. Cut the dough with a
cookie-cutter and place the cookies on baking trays lined with parchment
papers.
7. Bake the cookies for 7-10 minutes.
8. Serve warm or slightly cooled.
Spicy Chocolate Cookies
Beware of these! They are so addictive. You can easily get used to these spicy cookies
studded with chocolate chips.
Ingredients:
½ cup Semisweet Chocolate Chips
¼ cup Brown Sugar
¼ cup Coconut Oil
¾ cup Flour
1 tbsp Sugar
2 tbsps Agave Nectar
½ tsp Vanilla Extract
1 tsp Boiling Water
½ tsp Baking Soda
2 tsp Cocoa Powder
¼ tsp Chili Powder
½ tsp Ground Clove
½ tsp Ground Cinnamon
½ tsp Ground Ginger
1. Mix together the flour, chili powder, ginger, cocoa powder, clove and
cinnamon.
2. In another bowl, whisk the brown sugar and coconut oil. Stir in the vanilla
extract and agave.
3. In a small bowl, combine the baking soda with the boiling water and stir
until the soda has dissolved.
4. Add half of the flour and spice mixture into the bowl with the coconut oil
mixture. Add the dissolved soda and then the rest of the flour mixture. Stir in
the chocolate chips and place the dough in the fridge for half an hour.
5. Preheat your oven to 325F. Grease two baking trays or line them with
parchment paper.
6. Form balls from the dough and flatten them a bit to resemble cookies. Coat
the cookies with some sugar and place them on the prepared baking trays.
8. Leave to cool for a few minutes before serving.
Cinnamon Cocoa Cookies
Crispy cookies are enriched with a pronounced cocoa flavor, and just a hint of
cinnamon and pepper to surprise your taste buds.
Ingredients:
1/2 cup Dark Cocoa, unsweetened
1 1/2 cups Coconut Oil
1 3/4 cups Raw Dark Brown Sugar
2-3 tbsps Sea Salt Crystals
1/2 tsp Cinnamon, freshly ground
1/2 tsp Black Pepper, freshly ground
1/2 tsp Fine Salt
1 tsp Baking Powder
1 tsp Instant Dark Roast Coffee
1. Add all the dry ingredients (except the sea salt crystals) to a mixing bowl
and combine them with an electric mixer. Add the coconut oil and whisk on
medium-high speed.
2. Cover the bowl and keep in the fridge for 2-3 hours.
4. Form little balls from the dough and flatten them into discs. Place the
cookies on a baking tray lined with a piece of parchment paper and sprinkle
them with the sea salt crystals.
Maple Cinnamon Cookies
Maple, cinnamon and vanilla. Isn’t this that perfect combination of flavors? What are
you waiting for then? Get the ingredients, make these maple cinnamon cookies and
enjoy!
Ingredients:
1 cup Natural Creamy Almond Butter
3 tbsps Coconut Sugar
1/3 cup Pure Maple Syrup
2 tbsps Ground Flax Meal
2 tsps Pure Vanilla Extract
1/2 tsp Aluminum-Free Baking Soda
2 tsps Cinnamon
Large Flaked Sea Salt, for sprinkling
1. Combine the dry ingredients. Stir in the maple syrup, almond butter and
vanilla extract. Place the dough in the fridge for half an hour.
3. Form little balls from the dough and place them on a baking tray. Press the
balls lightly with a fork to form a crisscross pattern. Sprinkle the cookies
with some sea salt.
5. Leave to cool for about 15 minutes before serving.
Whole Wheat Cookies
You can make these cookies either crunchy or a bit soft, but either way you’ll eat up
these little cookies quickly. They are filled with chocolate and spiced with some
cinnamon and vanilla aromas.
Ingredients:
1 cup Sugar
1 cup Cooking Oats
1 cup Whole Wheat Flour
½ cup Coconut Oil
4 tbsps Almond Milk
3 tbsps Flax Seeds Powder
3 tbsps Chocolate Chips
1tbsps Coco Powder
1tsp Vanilla Essence
1 tsp Cinnamon Powder
½ tsp Soda-Bi-Crab
1 ½ tsp Baking Powder
1. In a large bowl, combine the flour, baking powder, oats, coco powder, soda-
bi-crab, and cinnamon powder. When well-combined, stir in the sugar,
almond milk, coconut oil, flax seed powder and vanilla essence. Finally, mix
in the chocolate chips.
3. Form little cookies from the dough.
4. Place the cookies on a baking sheet lined with parchment paper.
5. Bake for about 10 minutes. If you want the cookies to be crunchy, bake them
for 5 more minutes.
Mexican Chili Cookies
Coated with a sugary and cinnamon topping, these Mexican-style cookies are sweet and
mild because of the maple syrup, cinnamon and vanilla, but a few pinches of cayenne
give them a spicy note.
Ingredients:
For the cookies:
1/2 cup Unsweetened Cocoa Powder
1 2/3 cups Flour
1/4 cup Pure Maple Syrup
1 cup Sugar
1/2 cup Canola Oil
3 tbsps Almond Milk
1/2 tsp Cayenne
1/2 tsp Cinnamon
1/4 tsp Salt
1 tsp Baking Soda
1 tsp Chocolate Extract
For the topping:

1/3 cup Sugar
1. Preheat your oven at 350F.
To prepare the topping:

2. Combine the ingredients. Set aside.

3. In a large bowl, combine the sugar, oil, milk and maple syrup. When well-
blended, stir in the vanilla and chocolate extract.
4. Add the remaining ingredients, stirring continuously.
5. Roll the dough into little balls and flatten them slightly. Place in baking trays
lined with parchment paper.
6. Spread the topping over the cookies.
Rosemary Sandwich Cookies
These sandwich cookies are both delicious and cute. Crispy crackers with the rosemary
aromas are glued together with some sweet, vanilla-scented caramel.
Ingredients:
For the cookies:
2 1/2 cups Blanched Almond Flour
2 tbsps Coconut Oil, melted
2 tbsps Agave Syrup
1/2 tsp Sea Salt
2 tsps Tapioca Starch
1 small sprig Fresh Rosemary
For the caramel:

2/3 cup Coconut Cream (all the cream from 1 can of full fat coconut milk)
1 cup Agave Syrup
1 Vanilla Bean, seeds removed
2 tbsps Virgin Coconut Oil
1/2 tsp Sea Salt, plus more for sandwiching cookies
2. Line baking trays with parchment paper and set aside.
3. Use a food processor to combine the flour, rosemary, tapioca starch and sea
salt. Mix in the coconut oil and agave syrup. If the dough is too dry, add a
little coconut oil. If it is too sticky, add some more flour.
4. Wrap the dough with plastic wrap and keep in the fridge for half an hour.
5. Divide the dough into two equal portions. Place one half on a piece of
parchment paper and cover the dough with another piece. Roll out the dough
until ¼-inch thick. Use a cookie-cutter to cut out the dough. Repeat the same
procedure with the remaining dough.
6. Place the cookies on the prepared baking trays.
7. Bake for about 7-10 minutes and leave to cool completely.
To prepare the caramel:
8. Place the agave syrup, vanilla bean seeds, coconut cream and sea salt in a
medium saucepan. Cook over medium heat for about half an hour, or until the
sauce has thickened and got dark caramel color.
9. Remove the saucepan from the stove and stir in the coconut oil and vanilla
extract. Leave the caramel to cool.
10. To make the sandwich cookies, spread some caramel on a cookie, sprinkle
with some sea salt and top with another cookie.
Simple Spice Cookies
You will not believe how rich in flavors and aromas these little cookies are.
Cardamom, allspice, nutmeg, cloves, ginger, cinnamon and vanilla make a true flavorful
combination.
Ingredients:
2½ cups All-Purpose Flour
½ cup Vegetable Oil
½ cup Applesauce
1 tbsp Pure Vanilla Extract
¼ tsp Salt
½ tsp Baking Powder
2 tsp Corn Flour
½ tsp Powdered Allspice
½ tsp Powdered Nutmeg
½ tsp Powdered Cloves
1 tsp Powdered Cardamom
1 tsp Powdered Ginger
1 tsp Cinnamon
1. Combine the flour, corn flour, spices, salt and baking powder.
2. Whisk the oil, vanilla, applesauce and sugar with an electric mixer.
3. Gradually add in the flour mixture and mix well until blended.
4. Place in the fridge for half an hour.
6. Form little balls from the dough, flatten them and place on a lightly greased
baking sheet.
8. When done, leave the cookies to cool completely before serving.
Herb Cookies with Chives
Prepare these in just 10 minutes and enjoy! They have a nice texture and dry chives and
cashew spread give a nice twist to some regular and plain cookie dough.
Ingredients:
1 cup Plain White Flour
1/8 cup Soy Milk
¼ cup Extra-Virgin Olive Oil
1 tbsp Dry Chives
1 tbsp Vegan Cashew Spread or Vegan Pesto
¼ tap Caster Sugar
¾ tsp Baking Powder
A pinch of Salt
1. Combine the flour, sugar, baking powder, cashew spread or pesto, and salt
and blend well. Mix in the chopped chives.
2. In a small bowl, whisk together the soy milk and olive oil. Add this to the
flour mixture and mix until the mixture has become soft.
3. Roll the dough into a log, wrap it up with cling film and keep in the fridge
for an hour.
5. Line a baking sheet with a piece of parchment paper.
6. Roll out the dough and cut it with a cookie-cutter.
7. Place the cookies on the baking sheet and bake for 10-15 minutes.
8. Serve warm or leave to cool.
Herbed Biscuits
These simple cookies are rich in herbs and are perfect as a snack or with some of your
favorite salads or soups.
Ingredients:
1 cup Whole Wheat Flour
1/3 cup Olive Oil
2/3 cup Water
2 tbsp Minced Fresh Herbs (rosemary, basil, oregano, sage)
1 tbsp Flax Meal
1 tbsp Baking Powder
1 tsp Salt
1 tsp Sugar
2. Mix the dry ingredients in a large bowl. Stir in the olive oil and water.
3. Transfer the dough to a floured surface and knead lightly.
4. Divide the dough into 12 equal balls and flatten them to form cookies. Place
on the greased baking sheet.
6. Serve warm.
Peppermint Cookies
With just a hint of vanilla, these refreshing peppermint-scented cookies are dipped into
rich chocolate to make this wonderfully delicious mix of flavors.
Ingredients:
2 cup Semi-Sweet Chocolate Chips
1 cup Confectioners’ Sugar
1½ cup Flour
1 cup Coconut Oil
2 tbsps Peppermint Leaves, ground into powder
2 tbsps Shortening
¼ tsp Green Food Coloring
¼ tsp Salt
2 tsps Vanilla Extract
1. Combine the peppermint leaves with the salt, sugar and flour. Set aside.
2. Use an electric mixer to cream the butter with the food coloring and vanilla
extract.
3. Gradually add the flour mixture and mix on low.
4. Roll the dough into a log and wrap it in plastic wrap. Place in the fridge for
about half an hour.
5. Preheat the oven to 375F. Line a baking tray with a piece of parchment
paper.
6. Slice the dough log into cookies and place them on the prepared baking tray.
8. When done, leave the cookies to cool.
9. Melt the chocolate in a saucepan over low heat. Add the shortening and stir
the mixture frequently.
10. Dip the cookies half way into the melted chocolate.
11. Let the cookies cool completely before serving.
Pumpkin Biscuits with Thyme and Sage
A lot of pumpkin puree gives these biscuits a strong flavor which beautifully pairs with
almond milk, maple syrup, cinnamon and nutmeg.
Yields: Makes 12 biscuits
Ingredients:
1/2 cup Spelt or Whole Wheat Flour
1 cup Unbleached White Flour
1/2 cup Pumpkin Puree, chilled
1/4 cup Almond Milk
1 tbsp Chopped Fresh Sage
1 tbsp Maple Syrup
2 tbsps Coconut Oil
1/2 to 1 tsp Dried Thyme
1/4 tsp Baking Soda
2 1/2 tsps Baking Powder
1/3 – 1/2 tsp Salt
1/2 tsp Lemon Juice
1 tsp Apple Cider Vinegar
A pinch of Cinnamon
A pinch of Nutmeg
2. Combine the vinegar, almond milk and lemon juice and leave for about 2
minutes to curdle.
3. Stir in the oil, chilled pumpkin puree, cinnamon, salt, maple and nutmeg.
4. In another bowl, combine the flours with the baking soda and powder. Add
the thyme and sage and mix well.
5. Slowly add this flour mixture to the milk and spice mixture and knead until
soft and sticky.
6. Transfer the dough onto a parchment-lined surface and roll out the dough
until ½-inch thick. Cut the dough with a cookie-cutter.
7. Place the cookies on a lined baking sheet, make a small indentation in the
center of each cookie and brush with melted coconut oil.
9. Serve warm.
Carrot Sandwich Cookies
Puffy and moist, these sandwich cookies are studded with walnuts and carrots,
permeated with the cinnamon and nutmeg aromas, and then sealed together with the
sweet and creamy frosting.
Yields: Makes 12 sandwich cookies
Ingredients:
For the cookies:
1/2 cup Chopped Walnuts
3/4 cup Grated Carrots
1/3 cup Virgin Coconut Oil
1/2 cup Brown Sugar
1/2 cup Sugar
1/2 cup Gluten-Free Quick or Rolled Oats
2/3 cup Teff Flour
1 cup Sorghum Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Ground Nutmeg
1 1/2 tsps Ground Cinnamon
2 tsps Vanilla Extract
1 tbsp Ground Chia Seeds (mixed with 3 tbsps of warm water and left to soak for 5
minutes)
For the frosting:

1 1/4 cups Powdered Sugar
1/3 cup Virgin Coconut Oil
1 - 2 tbsps Unsweetened Almond Milk
2. Grease two baking trays and set aside.

3. Mix together the oats, flours, nutmeg, cinnamon, soda, baking powder, and
salt. Set aside.
4. In another bowl, cream the coconut oil and sugars with an electric mixer.
Stir in the vanilla and chia mixture and mix on medium speed until the
mixture has become fluffy. Mix in the carrots, walnuts and the flour mixture.
5. Use a tablespoon to form cookies and place them on the baking trays.
7. Leave to cool a bit.
To prepare the frosting:

8. Beat together the coconut oil, half of the powdered sugar, milk and vanilla.
Stir in the remaining sugar and if needed, add some more milk.
9. To make these sandwich cookies, spread a little frosting on a cookie and top
it with another cookie.
Cashew Cookies with Sage
Sweet, nutty and refreshing cookies made with dates and cashews are given a nice
refreshing punch when drizzled with a banana and lemon mixture.
Yields: Makes 8-12 small cookies
Ingredients:
For the cookies:
1 cup Dates
1 cup Cashews
1 tbsp Sage Leaves
For the drizzle:

1 Banana
1 tbsp Melted Coconut Oil
Juice from 1/2 Lemon
1. Use a food processor to ground the sage leaves and cashews. Add the dates
and process again.
2. Roll the mixture into balls and flatten them slightly. Place in the fridge to
firm up.
To prepare the drizzle:

3. Blend the ingredients until the mixture has become smooth.
4. Drizzle the cookies before serving.
Savory Herb and Sesame Shortbread
You can serve these cookies with some nice wine. Garlic and herbs make them fragrant,
they melt in the mouth, and slightly toasted sesame seeds give these cookies a nice
crunch.
Ingredients:
1/4 cup Whole Wheat Flour
1 cup White Flour
1/2 cup Coconut Oil
1 tbsp Sugar
2 tbsps Olive Oil
1/2 tsp Ground Black Pepper
1/2 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Dried Sage
1/4 tsp Dried Rosemary
1/4 tsp Dried Thyme
1/4 tsp Sea Salt
Sesame Seeds
1. Combine all the dry ingredients except the sesame seeds. Add the olive and
coconut oil and blend well.
2. Shape the dough into logs and roll them into the sesame seeds. Freeze the
logs for half an hour.
4. Slice the logs into ½-inch thick crackers. Place the cookies on baking sheets
lined with parchment paper.
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Spiced Cookies

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Top 50 Most Delicious

Spiced Cookie Recipes

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Yields: Makes 25-30 cookies

Yields: Makes about 12-18 cookies

For the icing:

To prepare the icing:

Yields: Makes about 20 cookies

Yields: Makes 36 cookies

For the glaze:

To prepare the glaze:

Yields: Makes 22-24 cookies

For the Chai Mix:

To prepare the Chia Mix:

Yields: Makes 24 cookies

Yields: Makes 24 cookies

Yields: Makes 38 small cookies

Yields: Makes 36 cookies

Yields: Makes 32-40 cookies

Yields: Makes 36 cookies

Yields: Makes 36 cookies

Yields: Makes 24 cookies

Yields: Makes 60 cookies

Yields: Makes 36 cookies

Yields: Makes 24 cookies

Yields: Makes 48 cookies

Yields: Makes 36 cookies

Yields: Makes 36-48 cookies

Yields: Makes about 36-40 cookies

Yields: Makes 20-24 cookies

Yields: Makes about 12 cookies

Yields: Makes about 36 cookies

Yields: Makes 6-8 cookies

Yields: Makes 36 cookies

For the Glaze:

To prepare the glaze:

Yields: Makes 12-18 cookies

Yields: Makes about 36 cookies

Yields: Makes 36 cookies

Yields: Makes 24 cookies

Yields: Makes 18 cookies

Yields: Makes 20 cookies

Yields: Makes 12 cookies

Yields: Makes 18 cookies

Yields: Makes about 32 cookies

Yields: Makes about 24 cookies

Yields: Makes about 24 small cookies

Yields: Makes 18 cookies

Yields: Makes 24 cookies

Yields: Makes 18 cookies

Yields: Makes 12-18 cookies

Yields: Makes 20-24 cookies

For the topping:

To prepare the topping:

To prepare the cookies:

Yields: Makes 12 cookies

For the caramel:

Yields: Makes 36 cookies

Yields: Makes 24 cookies

Yields: Makes 12 cookies

Yields: Makes 25-30 cookies